Brussels Sprouts Bites with Bacon Jam
- 2 slices uncooked bacon, cut into small pieces
- 2 green onions, thinly sliced
- 2 garlic cloves
- ½ tbsp (7 mL) fresh thyme leaves, chopped
- 1 lb. (450 g) Brussels sprouts, trimmed and cut in half lengthwise
- ⅓ cup (75 mL) apricot preserves
- 1 tbsp (15 mL) sherry vinegar
Cook the bacon in a 5-qt. (4.7-L) Nonstick Saute Pan over medium heat until crisp. Remove bacon from the pan; drain on paper towels. Drain the grease from the pan, reserving 1½ tbsp (22 mL) of the bacon drippings.
Add 1 tbsp (15 mL) of the drippings back to the pan. Add the onions, garlic, and thyme. Cook over medium-low heat for 2–3 minutes, or until the onions are tender. Remove the mixture from the pan.
Crumble the bacon into a small mixing bowl. Add the onion mixture, preserves, and vinegar, and mix well.
Heat the remaining bacon drippings in the pan. Add the Brussels sprouts. Cook, covered, over medium-low heat for 8–9 minutes, or until crisp-tender, turning halfway through.
Arrange the Brussels sprouts cut side up on a platter and top with bacon jam.
- 10 servings of 3 pieces
Nutrients per serving:
Calories 90, Total Fat 4.5 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Sodium 55 mg, Carbohydrate 11 g, Fiber 2 g, Sugars 6 g (includes 0 g added sugars), Protein 2 g
This bacon jam is so versatile. You can try it with crackers or even over baked brie.